The understanding of the ability of glassware products to retain their constitutive elements during alteration in contact with edibles or beverages lies at the core of the REACh topic and food contact regulations. In this study, an opal crystallized glass plate, obtained from the addition of fluorine to a soda-lime base glass has been structurally characterized and altered in food contact like conditions. The investigations on the pristine opal crystallized glass led by optical microscopy, scanning electron microscopy, transmission electron microscopy, X-ray diffraction, ToF-SIMS, solid state NMR spectroscopy and X-Ray Diffraction evidenced the nature of the following crystalline phases: CaF2, BaF2 and NaF as well as the distribution of the constitutive elements in the glassy matrix. Overall, a continuum of fully vitreous to glass-ceramic material was noticed with different morphology from which we studied two extremes cases: the top surface that resembles a soda-lime glass, which was prepared as a slab and the highly crystallized bulk using powder obtained from the grinding of a plate. Powder and slab were altered together at 70 °C in acetic acid 4 % (v/v) imposing a pH of 2.4 in an airtight container for 231 days to 3 years. Kinetics of alteration were determined through ICP-AES analysis of regular alteration medium samplings. Although originating from a single item, the powder and slab did not show the same behaviour. The bulk powder alteration is characterized by a predominant hydrolysis phenomenon impacting the crystals and the glassy matrix at the same rate, leaving no remaining altered layer at the surface whereas a 1.25±0.022 μm thick alteration layer was observed by Spectroscopic Ellipsometry on the smooth surface of the plate after 231 days. The mechanisms for the formation of this altered layer as well as the differences between the powder, representative of the bulk opal crystallized glass and the slab that remains the actual surface in contact with edibles are discussed in the article.